Serves: 8
Total Calories: 352

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled apples

1. Prepare pie crust for two-crust pie using 9-inch pie pan.

2. Heat oven to 425°F. In large bowl, combine all filling ingredients except lemon juice and apples mix well. Add lemon juice and apples toss gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits or shapes in several places in top crust.

3. Bake at 425°F. for 40 to 45 minutes or until apples are tender and crust is golden brown.

TIP:*Two 21-oz. cans apple pie filling can be substituted for filling.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 370 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 270 mg 11% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 Fat

Variations

Caramel Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

Cheese Crust Apple Pie: Substitute Cheese Pastry (page 385) for crust.

Nutritional Facts:

Serves: 8
Total Calories: 352
Calories from Fat: 118

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Cook's Note: About Cream Puffs
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Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
Cook's Note: Converting to Cupcakes
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Decorating the Cake
Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: How to Make Meringue
Cook's Note: If the Edges Brown Too Fast
Cook's Note: In Praise of Glaze
Cook's Note: Making a Decorating Bag
Cook's Note: Preparing Apples
Cook's Note: Special Touches for the Upper Crust
Cook's Note: Storing Pies and Tarts
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Variations for Cakes from Scratch or Mixes
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